Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce
[col type=”three-fourth”] Rich, tasty grouse is served with blackberry sauce and the earthy flavours of beetroot, celeriac and kale. Ingredients For the red cabbage purée 75g/2½oz butter 600g/1lb 5oz red cabbage, thinly sliced 280ml/10fl oz …